SWEET POTATO CAKES OVER GREENS

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INGREDIENTS

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LEMONY TAHINI SAUCE:

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• ⅓  cup tahini

• 1 teaspoon lemon zest

• 2 tablespoons fresh lemon juice

• 1 clove of garlic, finely minced/grated

• 1 teaspoon olive oil

• 1 teaspoon dijon mustard mustard

• 1 teaspoon maple syrup

• sea salt and ground black pepper, to taste

• ¼ cup + 1 tablespoon ice cold filtered water

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SWEET POTATO CAKES:

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• ½ cup quinoa, thoroughly rinsed

• 1 cup mashed cooked sweet potato flesh

• 2 tablespoons hemp seeds

• 1 tablespoon nutritional yeast

• 1 tablespoon Old Bay seasoning 

• ¼ cup flat leaf parsley or dill, roughly chopped

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon sweet paprika

• ½ teaspoon lemon zest

• 1 egg

• sea salt and ground black pepper, to taste

• avocado oil spray (or other oil spray of choice)

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*serve over mixed greens

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INSTRUCTIONS​

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1.  Chop fresh parsley or dill. Slice lemon wedges

2. Make the lemony tahini sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, garlic, olive oil, dijon mustard, agave, salt, and pepper. Then, add the ice water and whisk until smooth. The colour of the sauce should pale and the texture should be slightly thick. If it’s too thick, add more water by the teaspoon until you have the right consistency. Set aside in the fridge.

3. Preheat the oven to 375 degrees F. Line a baking sheet with parchment.

4. Place the rinsed quinoa in a small saucepan along with 1 cup of filtered water and a pinch of salt. Cover the pot and place it over medium-high heat. Bring the quinoa to a boil. Then, lower to a simmer, remove the lid, and cook until almost all of the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let it cool.

5. Once the quinoa is cool and dry, add it to a large bowl along with the mashed sweet potato, hemp seeds, nutritional yeast, Old Bay, parsley, onion powder, garlic powder, paprika, lemon zest, egg, salt, and pepper.

6. Lightly spray the parchment-lined baking sheet with oil spray. Divide the sweet potato cakes mixture in 9 equal portions. Lightly oil your hands and from each portion into a patty. Place each patty on the oiled parchment, giving each some space.

7. Bake the sweet potato cakes for 40 minutes, carefully flipping them over at the halfway point. Once the sweet potato cakes are browned on the outside and firm (broil for 5 additional minutes if needed), remove them from the oven and let them sit for 5 minutes.
   
   In a separate large bowl, toss the mixed greens with enough of the lemony tahini dressing to coat. Season the greens with salt and pepper and toss to coat.
   
   Divide the lemony slaw evenly among plates. Top each heap of slaw with a warm sweet potato cake. Drizzle extra lemony tahini sauce over the sweet potato cakes and finish with some chopped dill/parsley and a lemon wedge. Enjoy!

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Recipe adapted from Thefirstmess.com